Polyciclic aromatic hydrocarbons in smoked cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A21470" target="_blank" >RIV/60460709:41210/07:21470 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Polyciclic aromatic hydrocarbons in smoked cheese
Original language description
The articele pursued with posibility of contents of polyciclic aromatic hydrocarbons in smoked cheese, cheese, technology of smooking, concentration of PAH, methods of analysis of smoked cheeses.
Czech name
Polyaromatické uhlovodíky v uzenných sýrech
Czech description
The articele pursued with posibility of contents of polyciclic aromatic hydrocarbons in smoked cheese, cheese, technology of smooking, concentration of PAH, methods of analysis of smoked cheeses.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the Science of Food and Agriculture
ISSN
0022-5142
e-ISSN
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Volume of the periodical
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Issue of the periodical within the volume
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Country of publishing house
GB - UNITED KINGDOM
Number of pages
1
Pages from-to
0-0
UT code for WoS article
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EID of the result in the Scopus database
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